Vegan Bulgogi Lettuce Wraps
Servings: 8 wraps
Ingredients
- 8 ounces tofu cut into 1/4" slices
- 2 cups sliced mushrooms I used shiitake and oyster mushrooms
- 3 garlic cloves minced
- 6 green onions sliced
- 1/4 cup reduced-sodium tamari or soy sauce
- 2 teaspoons coconut sugar
- 2 tablespoons sesame oil
- 1 small onion sliced
- pinch of salt & pepper
- 8 green lettuce or cabbage leaves
- 2 cups cooked brown rice
- 8 ounces gochujang Korean BBQ sauce
- sliced carrots red cabbage and sesame seeds for serving
Instructions
- In a large shallow bowl, combine the tamari with minced garlic, coconut sugar, and white parts of sliced green onion. Add the tofu and the mushrooms then gently stir to coat. Allow to marinate for about 30 minutes.
- Next warm two tablespoons sesame oil in a large skillet over medium heat. Add the onion, sprinkle with salt & pepper and cook for 2-3 minutes. Then add the tofu and mushrooms and cook for about 7 more minutes.
- While the filling is still warm, serve in lettuce wraps with brown rice and vegetables (sliced carrot sticks and red cabbage). Top with gochujang then sprinkle with sesame seeds and green parts of sliced onion. Serve immediately and enjoy!